Strawberry Shortcake Cheesecake with Fresh Berries
This dessert combines two favorites: a rich, creamy baked cheesecake and the fresh strawberry topping of a classic shortcake. The crust adds a little flour and baking powder to the graham crumbs so it bakes up slightly cake-like. Make it a day ahead and top it with the berries just before serving.
Preparation Steps
Heat the oven to 325°F (165°C) and grease a 9-inch (23 cm) springform pan.
Stir together the graham crumbs, flour, sugar and baking powder, then mix in the melted butter until evenly moistened. Press firmly into the bottom of the pan.
Bake the crust for 10 to 12 minutes, until lightly golden, then let it cool while you make the filling.
Beat the cream cheese and sugar on medium speed until completely smooth. Add the vanilla, then the eggs one at a time, mixing on low after each just until blended.
Add the sour cream and heavy cream and mix on low until smooth. Pour over the crust and tap the pan on the counter to release air bubbles.
Bake for 50 to 60 minutes, until the edges are set and the center still jiggles slightly. Turn off the oven, prop the door open a crack and leave the cheesecake inside for 1 hour.
Refrigerate for at least 4 hours, or preferably overnight, until fully set.
About 15 minutes before serving, toss the strawberries with the sugar and lemon juice and let them sit until juicy. Spoon them over the cheesecake, then slice and serve.
Tips & Variations
- Have the cream cheese and eggs at room temperature and beat on low once the eggs go in; this helps prevent lumps and cracks.
- Use a mix of strawberries and blueberries, or swap the graham crumbs for crushed vanilla wafers.
- Keep the cheesecake covered in the fridge for up to 4 days. Add the strawberries only to the slices you are serving.
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